Vegan • Sugar-free
– 400 ml(1 tin) Coconut cream
– 140 g granadilla pulp
– 65 g xylitol
1. Combine 15 g of xylitole with half of the granadilla pulp, then pour into ice lolly moulds in equal quantities.
2. In a large bowl, combine remaining ingredients, pour into moulds.
3. Freeze over night, serve as desired.
Note: If you have too much mixture left over, either pour into ice trays or refill ice lolly moulds and store in freezer bags.